I don’t know about any of you, but the winter chill is both beautiful and dreadful! I find it beautiful to cuddle up under a blanket with my son and husband and watch the snow gently gather outside our large living room picture window. But, that same peaceful beauty can be turned into dreadful frustration when the roads are slick or you find yourself calf-deep in sludgy sloppy slush on the sidewalk. So, to bring back the warmth and piece that winter can have, I decided to seek out savory soup recipes that are perfect for this time of year!
Carrot Ginger Soup
Source: Carrot Ginger Soup
- 1 tablespoon extra-virgin olive oil
- 1 cup chopped yellow onions
- 3 garlic cloves, smashed
- 2 heaping cups chopped carrots
- 1½ teaspoons grated fresh ginger
- 1 tablespoon of apple cider vinegar or freshly squeezed orange juice
- 3 to 4 cups vegetable broth
- Sea salt and fresh black pepper
- 1 teaspoon maple syrup, or to taste (optional)
- coconut milk for garnish (optional)
- Heat the olive oil in a large pot over medium heat. Add the onions and a generous pinch of salt and pepper and cook until softened, stirring occasionally about 8 minutes. Add the smashed garlic cloves (they’ll get blended later) and chopped carrots to the pot and cook about 8 minutes more, stirring occasionally.
- Stir in the ginger, then add the apple cider vinegar, and then add 3 to 4 cups of broth, depending on your desired consistency. Reduce to a simmer and cook until the carrots are soft, about 30 minutes.
- Let cool slightly and transfer to a blender. Blend until smooth. Taste and adjust seasonings. Add maple syrup, if desired.
- Garnish with a drizzle of coconut milk, if desired.
What I like about this recipe is that it doesn’t contain any heavy carbohydrate ingredients such as potatoes or pasta.
Tuscan style chicken soup
- 1 tbsp olive oil
- 1 celery stalk (sliced)
- 2 medium carrots (peeled and chopped)
- 1 onion (peeled and chopped)
- 2 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 2 cloves garlic (peeled and minced)
- 2 medium potatoes (diced)
- 4 cups chicken stock
- Salt and pepper to taste
- 1 can cannellini beans (drained and rinsed)
- 2 cooked chicken breasts (shredded)
- 2 packed cups kale (chopped, washed)
- Garnish: grated parmesan cheese
- Heat the oil in a large saucepan over medium heat. Add carrots, celery, and onion and cook until softened.
- Add garlic and thyme and cook until fragrant, about 2 minutes. Add potatoes, chicken stock, and some salt and pepper. Raise the heat and bring to a boil. Lower the heat and simmer for about 20 minutes until the potatoes are cooked through.
- Add the beans and cook for about 5 minutes.
- Add the shredded chicken and cook for 2 to 3 minutes.
- Add the kale. Raise the heat a bit to make sure the pot is at a simmer. Cook for a few minutes until the kale is wilted. Taste and season with salt and pepper to taste.
- To serve, top with grated parmesan cheese, a crusty piece of bread and fresh parsley or thyme based on your preference.
What I like about this recipe are the additional ingredients that regular chicken soup doesn’t have. Such as fresh herbs, cannellini beans, kale, and Parmesan cheese.
Healing Cabbage Soup
- 3 tablespoons olive oil
- 1/2 onion, chopped2 cloves garlic, chopped
- 2 quarts water
- 4 teaspoons chicken bouillon granules
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 head cabbage, cored and coarsely chopped
- 1 (14.5 ounces) can Italian-style stewed tomatoes, drained and diced
- In a large stockpot, heat olive oil over medium heat. Stir in onion and garlic; cook until onion is transparent, about 5 minutes.
- Stir in water, bouillon, salt, and pepper. Bring to a boil, then stir in cabbage. Simmer until cabbage wilts, about 10 minutes.
- Stir in tomatoes. Return to boil, then simmer 15 to 30 minutes, stirring often.
What I like about this recipe is the overall comfort that it can bring when a person is suffering from a cold or other winter-related illness.